This Crab Rangoon Dip is a creamy, cheesy dip version of your favorite Chinese appetizer! It’s loaded with crab, can be prepared in advance and it can be served cold or warm and bubbly straight from the oven! Served with easy homemade baked wonton chips this dip is a total crowd pleaser that is sure to impress!
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Prepare crab dip: In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic mirin, Worcestershire, soy sauce, sriracha and salt. Season with a 1/8 teaspoon of ground black pepper. Stir to combine.
Add in ½ cup of cheddar, all the parmesan and the water chestnuts. Stir to combine. Gently fold in the lump crab meat and the scallions. Taste and adjust for seasoning with salt, pepper and sriracha if desired. Optional: Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2-24 hours. (SEE NOTES)
Preheat oven to 425 degrees F. Lightly grease a 9-inch baking dish with nonstick cooking spray.
Add dip to baking dish: Transfer the crab mixture to the prepared baking dish. Use a spatula to gently spread out the mixture into an even layer. Sprinkle the top evenly with the remaining cheddar cheese.
Bake: Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top. Optional: Switch the oven to broil during the last 2-3 minutes of baking. Make sure you watch the dip carefully to prevent the top from turning too brown!
To serve: Garnish with fresh herbs and drizzle with sweet and sour sauce. Serve immediately with wonton chips. Enjoy!
Nutritional information is an approximation and based upon 8 servings.